Slim pickings for Mother’s Day brunch spots in Winnipeg

 

Hundreds of orange milk chocolates will be made for Mother's Day brunch at Winnipeg's Fort Garry Hotel (Robin Summerfield)
Hundreds of orange milk chocolates will be made for Mother’s Day brunch at Winnipeg’s Fort Garry Hotel (Robin Summerfield)

 

She gave you life and you’re trying desperately to give her a nice meal.

Good luck. Finding brunch reservations in Winnipeg for Mother’s Day this Sunday is a tall order.

Local favourites have already filled up while many others have limited space during off-peak hours.

But pick up the phone and start calling because tables can still be found in the city.

As of Thursday morning, Chaise Café and Lounge still had space available but it’s tight. Chaise has reservations for 200 confirmed but executive chef Jason Sopel expects 350 guests to come for brunch Sunday.

“It’s definitely going to be busier partly because we’ve built our reputation on brunch,” said Sopel.

Chaise is serving a $25, three-course menu featuring several salads, smoked apple wood bacon, smoked trout, scrambled eggs with mushrooms, potato croquettes, banana pancakes and cinnamon buns, among other dishes.

Sopel and his sous chef are pulling an all-nighter Saturday to make final preparations. He also vowed to keep serving brunch into the dinner hour for as long as customers want it.

Meanwhile, brunch heavyweight the Fort Garry Hotel has sold-out its 1,000 or so seats for Sunday’s main event, one of their busiest days of the year.

“We’re working harder. We’re working longer hours and everyone’s pulling together,” said Richard Warren, the hotel’s pastry chef and three-year Mother’s Day brunch veteran. His staff of nine are pumping out cakes, tarts, squares, slices, chocolates of all description.

“We’re making three or four times what we normally do,” Warren said.

Fifteen dozen cakes (in eight flavours), 20 dozen chocolates and truffles and 16 dozen lemon tarts are just a slice of what Warren’s crew will be serving. The team also makes all the bread, croissants and pastries for the hotel.

Back on the hunt for reservations, take heart: as of Thursday there were still limited seats for the taking at The Velvet Glove, Pasquale’s (dinner), Bistro 7 1/4 and Elements. But you may be eating very early in the morning or closer to dinner time.

So get cracking. Don’t forget to buy Mom a card. And next year, make reservations earlier.

Fort Garry Hotel pastry chef Richard Warren stands in the walk-in cooler amongst racks of cookies, slices, cakes and bread. (Robin Summerfield)
Fort Garry Hotel pastry chef Richard Warren stands in the walk-in cooler amongst racks of cookies, slices and cakes. (Robin Summerfield)
St. Boniface's Chaise Café will serve an estimated 500 croquettes during Mother's Day brunch. (Robin Summerfield)
St. Boniface’s Chaise Café will serve an estimated 500 croquettes during Mother’s Day brunch. (Robin Summerfield)
Fort Garry Hotel pastry chef Richard Warren pours over his to-do list. The Mother's Day brunch at the hotel attracts about 1,000 people and is one of the busiest days of the year. (Robin Summerfield)
Fort Garry Hotel pastry chef Richard Warren pours over his to-do list. The Mother’s Day brunch at the hotel attracts about 1,000 people and is one of the busiest days of the year. (Robin Summerfield)

 

This story first appeared on CBC Manitoba’s website Scene. Here’s a link to the original story.

Winnipeg restaurant owners roll dice on business

Clinton Skibitzky (left) and Olaf Pyttlik hope their new games-restaurant in Winnipeg's Exchange District sparks a gaming trend in the city. (Photo by Robin Summerfield.)
Clinton Skibitzky (left) and Olaf Pyttlik hope their new games-restaurant in Winnipeg’s Exchange District sparks a gaming trend in the city. (Photo by Robin Summerfield.)

New Exchange District restaurant owner Olaf Pyttlik would hate to see bored customers.

Instead, he wants customers at the boards. That’s why he’s opening Across the Board game café, a licensed eatery and games room Pyttlik hopes will fuel an emerging trend in the city.

“The market is growing and we just thought it was time for Winnipeg to have this kind of thing,” said Pyttlik.

Across the Board opens 5 p.m. on Thursday at 93 Albert Street, the former home of The Fyxx and Urban Forest.

Neither Pyttlik—a longtime games enthusiast who began collecting games as a youngster in Germany—nor his business partner Clinton Skibitzky have restaurant experience but they do own a production company.

“This is basically a crime of passion,” Pyttlik said.

For $5 per person per visit, guests will have unlimited time to play any of the estimated 700 games in the café’s library.

The duo doesn’t have the monopoly on the games room and restaurant mash-up in Winnipeg.

In early April, games café Meeplesopened inside Kay’s Deli a few blocks away. There, Meeples’ gamers take over the deli after it closes.

Winnipeg is slow to get on the board games café trend. Toronto is already home to about a dozen games cafés including Snakes and Lagers andRoll Play Café.

Meanwhile, Pyttlik is ready to roll the dice on his new business. The 45-year-old and his wife have been hosting games nights at their Wolseley-area home for years, attracting 30 to 40 players for their twice monthly party.

“We were shocked at the number of people,” he admitted. “There was a real appetite to get away from the digital experience.”

 

Across the Board co-owner Olaf Pyttlik stands in front of his library of board games. The games enthusiast began amassing his collection as a youngster in his native Germany. (Robin Summerfield)
Across the Board co-owner Olaf Pyttlik stands in front of his library of board games. The games enthusiast began amassing his collection as a youngster in his native Germany. (Robin Summerfield)
Old school family games likeMonopoly, Sorry and Yahtzee are stocked alongside modern games like Settlers of Catan, A Few Acres of Snow and Cards Against Humanity. (Photo by Robin Summerfield)
Old school family games likeMonopoly, Sorry and Yahtzee are stocked alongside modern games like Settlers of Catan, A Few Acres of Snow and Cards Against Humanity. (Photo by Robin Summerfield)

My story about Across the Board first appeared on CBC’s arts and culture website Scene. Here’s the link to the original story.

Brunch in Bloom: Spring 2014 Flavours Magazine

Eggs Benedict will always be a brunch classic. (Photo courtesy Flavours magazine.)
Brunch in Bloom at Winnipeg’s Hotel Fort Garry. (Photos by Brandon Gray, Flavours magazine.)

Inside the basement bakeshop and kitchen at Winnipeg’s Fort Garry Hotel, chefs, cooks and bakers are frantically slicing and chopping, stirring and basting, moving fast to keep the hungry folks fed. No one is standing still.

To an outsider, the bustle in this cavernous kitchen seems chaotic. To the insiders – the team of cooks and chefs – this is just another day at the office. To them, the real chaos is upstairs, where 800 Sunday brunch guests are filling their plates from the more than 100 hot and cold dishes set out in the grand foyer of this 101-year-old railway hotel.

“It’s like getting ready for the big game,” says pastry chef Richard Warren.

And this is just the warmup. If a typical Sunday is the big game, then Mother’s Day is the championship game for all the glory. Come Mother’s Day – the busiest brunch of the year – the spread is scaled up and expectations run even higher as 1,000 diners ramble, plates in hand, through an epic spread in the iconic Winnipeg landmark.

Spring is the season for brunch, when Easter, Mother’s and Father’s Days, reunions, graduations, weddings and many other momentous moments are marked by families everywhere.

“Coming to brunch with your family solidifies that memory in your mind. It’s something you will remember for a long time,” says Warren.

At the hotel, fresh-baked bread, salads, carving stations and an Eggs Benedict bar are served alongside the traditional brunch must-haves of scrambled eggs, hash browns, sausages and back bacon. And dozens of desserts – cheesecakes, truffles, verrines and slices – linger sweetly in a sunlit anteroom beside the foyer.

While the Fort Garry Hotel’s brunch is a mind blower, home cooks can take a few pointers and scale it down for their own special springtime celebrations for family and friends.

Serve classic brunch dishes such as Eggs Benedict to satisfy the crowd. Choose in-season fruits and berries to add colour and a sense of spring in bloom to the table. And then take your spread in an unexpected direction with such lavish favourites as Beef Bourguignon or Seafood Newburg.

Choose recipes that strike different notes, both savoury and sweet. And remember: This hybrid breakfast-lunch meal should take diners easily to suppertime with nary a stomach growl. Serve plenty of dishes and stretch your cooking skills to make it a meal to be remembered for years to come.

As Fort Garry’s executive chef Joseph Wojakowski says, special occasion brunches are a big deal, yes, but every brunch is special. And that’s a message home cooks should take to heart as well.

“(Brunch) can be experienced anytime,” says Wojakowski, who has overseen countless brunches in his 19-year tenure at the hotel. “With the food and the ambience, we would like the people to leave the brunch with the whole experience – the service, the food, the surrounding atmosphere.”

My story appears in the Spring 2014 issue of Flavours magazine. The issue can also be found in provincial liquor stores throughout Manitoba, Saskatchewan, Alberta and B.C. 

Click on the links below for recipes.

Strawberry, white chocolate and orange verrines by Pastry Chef Richard Warren, Fort Garry Hotel. 

Saskatoon berry clafoutis by Pastry Chef Richard Warren, Fort Garry Hotel. 

Seafood Newburg by Executive Chef Joseph Wojakowski, Fort Garry Hotel. 

Classic Eggs Benedict by Executive Chef Joseph Wojakowski, Fort Garry Hotel. 

Cure the Cold: French Onion Soup

French onion soup at Peasant Cookery. (photo robin summerfield)
French onion soup at Peasant Cookery. (photo robin summerfield)

It’s February. Winnipeg is in the midst of an epic cold snap. For those looking in, our sub-Arctic temperatures are pretty terrifying. (We were colder than Marsthe last day of December.) But for locals, it’s winter weather as usual.

We can take it. We’re a hearty bunch.

Embracing winter in Winnipeg means: bundling up in multiple layers; wearing a toque and serious winter boots at all times; and going outside every single day. (No shut-ins allowed.)

It also means finding food that warms from the inside out. That’s where French Onion Soup comes in. A meaty, full-bodied stock is the foundation. Carmelized onions are a must. Croutons or a slice of dense, earthy bread comes next. It’s all capped with a layer of melted gruyere and is served scorching hot from the oven. Those are the starting points for this traditional meal in a bowl, whose roots go back hundreds of years.

At Peasant Cookery, tradition is both embraced and ever so slightly twisted. Every slurp of broth delivers a hearty but not heavy beefy essence, and perhaps a note or two of red vino. While the stock is the number one element, cheese and a crouton (toasted bread) are a close second.

At the Exchange District dining room, a slice of house made bread topped with Swiss cheese crowns this warming winter soup. A perfect melt of cheese caps the crock pot and drips over the side. And who doesn’t love those crispy bits of cheese on the edge and sides? If your spoon doesn’t work to dislodge the toasted bits than use your fingers. I did.

Having French Onion Soup feels like a bit of a treasure hunt too. I love trying to load my spoon with every element in the crock: broth, onions, bread and cheese. And while it may be a touch gauche, who doesn’t love when melted cheese makes its own tight-wire from bowl to uplifted spoon?

So, what have we learned?

Winter in Winnipeg isn’t that bad.

And when it is bad, arm yourself with all the essentials to keeping warm

And then tuck into a crock of French Onion Soup and forget what everyone is complaining about.

This post first appeared on Peg City Grub, a culinary tourism initiative by Tourism Winnipeg. For more great advice on Winnipeg’s dining scene go to pegcitygrub.com.

Slurp it up. French onion soup at Peasant Cookery. (photo robin summerfield)
Slurp it up. French onion soup at Peasant Cookery. (photo robin summerfield)

Bonfire Bistro: Pizza za za zing

Spicy La Bomba Chicken Pizza at Bonfire Bistro (Photo by Robin Summerfield.)
Spicy La Bomba Chicken Pizza at Bonfire Bistro (photo robin summerfield.)

Bonfire Bistro
1433 Corydon Avenue
204-487-4440
Neighbourhood: River Heights
Website: www.bonfirebistro.ca
Facebook: facebook.com/pages/Bonfire-Bistro/133356493358574
Twitter: twitter.com/BonfireBistro

Bonfire Bistro is one of those neighbourhood haunts that the locals would probably prefer to keep on the down low.

If everyone knew how good this bistro was, no one would ever get a table.

As it is, this River Heights eatery is a very popular spot. Arrive early on Friday and Saturday evenings if you have to make it in time for the puck drop, the curtain rising or the opening credits.

If you’ve got no pressing engagements, settle in for a little linger over an outstanding wood-fired pizza, pasta or daily special. The pizzas are all made inside the large stone oven at the back of the main dining room.

Modern pizza ingredients like Serrano ham, fennel, pear, Stilton blue cheese, arugula, balsamic glaze, hot Italian sausage and preserved lemon make the cut here. Choose from nine customized pizzas. Even though you might recognize some ‘classics’ (think pepperoni, Hawaiian, Margherita, vegetarian and mushroom), all the pies have been modified and jazzed up with additional, out-of-the-box ingredients. Five of the nine pizzas also bring the heat.

Enter the Spicy La Bomba Chicken pizza. A generous layer of spicy La Bomba sauce starts the madness. Fresh roasted red peppers, a generous helping of fresh jalapeño slivers and scads of  chicken breast tossed in additional spices come next. (Confession: I couldn’t tell if the heat was just coming from the sauce or the chicken, or both.)

A canopy of oozing mozzarella cheese and a sprinkling of cilantro topped the pie. Drizzles of yogurt citronette were definitely there but hard to discern on my scorched tongue.

Bring the heat. No wimpy pizzas, I say. When Bonfire says ‘spicy,’ they mean it. You’ve been warned.

Pizza is just the beginning here. Bonfire has a great menu of pastas and entrées too. Daily specials are worth a try as well. Take a look at the menu here.

Also of note: Bonfire Bistro has some of the best food photography around. One look at the website and you may find yourself heading straight there. (Even as I write this post I’m planning my next visit.) The photos are fantastic and the real dishes certainly live up to their pictures.

Insider’s tip: Bonfire Bistro doesn’t take reservations.

My post on Bonfire Bistro first appeared at Pegcitygrub.com, Tourism Winnipeg’s culinary tourism blog. Follow me on Twitter @RSummerfield and @PegCityGrub

Pizza party at Bonfire Bistro. (Photo by Robin Summerfield.)
Pizza party at Bonfire Bistro. (photo robin summerfield.)

Winnipeg 2014: Food trends to watch for

Diversity Foods executive chef Ben Kramer inside his new greenhouse at the University of Winnipeg. (Photo by Robin Summerfield.)
Diversity Foods executive chef Ben Kramer inside his new greenhouse at the University of Winnipeg. (Photo by Robin Summerfield.)

Winnipeg’s food scene is never dull. Insiders keep the city’s food lovers satisfied with new foods and new food experiences. Winnipeg’s culture of cuisine continued to evolve in 2013, most notably with the addition of RAW:almond, the pop-up on ice, and the opening of Prairie 360˚, the city’s revolving restaurant and boutique coffee houses like Thom Bargen and Little Sister Coffee Maker. New additions, like The Grove’s Osborne Village location, are on the horizon. The coming year holds much promise too from local food purveyors, restaurateurs and chefs. Here are a few trends we’d like to see evolve in 2014 in Winnipeg.

Party Planners
Several years ago Bistro 7¼ launched School Nights, a weekly Sunday night get together at the South Osborne bistro. The party was free, everyone was invited and themes were reflected in food, drink and entertainment. The lively nights, which are still hosted each week, brought out diners of all stripes. It was (and still is) a fantastic way to spend a Sunday night meeting new people. More and more restaurateurs, chefs and foodies are introducing their own cuisine-themed parties hosted in-house or at secret locations. The professionals will look for creative ways to get bums in seats, especially on off-peak days and hours. We foodies want restaurant-hosted book clubs, themed tasting menus, food-fetes, tea parties and beer pairing dinners. If you build it, we will come.

Grow your own
Chaise Café and Lounge owner Shea Ritchie is one of several Winnipeg restaurateurs and chefs growing their own ingredients in the summer and winter. Ritchie’s Provencher Avenue eatery has a garden and container gardens in the summer and a hydroponic garden in the basement year round. (Robin Summerfield)

University of Winnipeg’s Diversity Foods, with chef Ben Kramer at the helm, is in the midst of starting his own indoor garden on campus inside a largely abandoned greenhouse. He is one of several local chefs growing (or trying to grow) his own greens and herbs. Johnny Kien at Saigon Jon’s and Shea Ritchie at Chaise Café and Lounge have also acquired green thumbs. Sure, Manitoba has a short growing season that severally limits using local produce but we’d still like to see more kitchens putting that ‘eat local’ mantra to the test.

Home-based kitcheneers, many with 9 to 5 lives, have started more small-batch, artisanal food companies in recent years. Flora and Farmer, Andorah’s Feast, Delicious Kicks are just a few newbies on the market. They sell their wares at farmers’ and makers’ markets, and boutique food shops. Taste, local ingredients and little or no preservatives are key in these jams, pickles, specialty baked treats, sauces and salsas. Quality and word-of-mouth is the key to success. There’s plenty more room in Winnipeg’s food scene for more artisanal food stuffs made by home-based foodies cum entrepreneurs. Bring on the pickles people.

Canning and Preserving
Peasant Cookery, a restaurant in Winnipeg’s Exchange District, started the in-house preserving and pickling trend. Or, in the least, they were the first business locals noticed embracing this trend. In either case, more local food emporiums are pickling, preserving and making jams to serve in-house. This annual Fall tradition preserves locally grown ingredients for service during the winter months and into spring. The jarred delicacies (pickles, asparagus, carrots and beets, berry jams et al) add new dimension to plates on cold winter days.

More pop-ups popping up
Secret dinners, backdoor bistros, alley burgers and supper clubs will continue to spike in 2014 as more professional foodies and food lovers get together on the side. Some pop-ups will be advertised on Facebook and Twitter and open to all. Others will remain on the down-low, skirting liquor laws and keeping those-in-the-know to a limited number. Whatever their form, pop-ups add life to a city’s food scene. The more the merrier.

Big thinkers
In 2013, Chef Mandel Hitzer and architect Joe Kalturnyk launched RAW: almond, Winnipeg’s pop-up restaurant on ice at The Forks. It was and is a resounding success. Diners came out in droves, bundled up in their finest cold-weather gear to experience some magic inside the big white tent. Winnipeg’s roster of chefs isn’t short on big thinkers with great ideas. The ongoing success of RAW: almond has opened the door for other big ideas. There have been rumblings about a winter food festival to celebrate the uncelebrated season. It’s time. Winnipeg can be a renowned food city. It’s on the cusp and the city’s talented crew of food makers and lovers will make it so.

Little Sister Coffee Maker's Vanessa Stachiw opened her Osborne Village coffee house in 2013. (Photo by Robin Summerfield.)
Little Sister Coffee Maker’s Vanessa Stachiw opened her Osborne Village coffee house in 2013. (Photo by Robin Summerfield.)

My story first appeared on cbc.ca/manitoba/scene, an arts and culture website for Winnipeg and Manitoba.

Food-truck builder on a roll

Steve Moynes, owner Pizza Trucks of Canada
Steve Moynes, owner Pizza Trucks of Canada (photo robin summerfield)

As many great ideas go, this one started over a beer with a buddy.

In 1998, Steve Moynes and a friend with a great pizza recipe, hatched a plan: ‘let’s build a mobile pizza truck.’

And with that, Expressway Pizza, a restaurant and delivery service all in one, was born. Eleven franchisee trucks later and Moynes, who built the trucks himself, was definitely on to something.

Word got around that Moynes had quite a talent for building food trucks. After that, “people kept calling,” says the 59-year-old.

Today, Moynes and his family-owned company Pizza Trucks of Canada in Dugald, Manitoba, have built an estimated 100 food trucks and have orders to fill for a year and counting.

Two years ago, the food truck boom hit with Food Network shows likeEat Street and The Great Food Truck Race, says Sandy, Moynes’ wife and co-owner along with their three sons Trevor, Kevin and Steve Jr.

“Now we don’t even have to sell them anymore we just have to be competitive,” she says. The cost for a new, empty food truck starts at $50,000 and custom details go up from there.

Their restaurants on wheels are on streets across the U.S., Canada and Australia. He recently landed an order to build a pizza truck to send to Kenya. The company, Naked Pizza, is co-owned by Shark Tank shark and Dallas Mavericks owner Mark Cuban.

Moynes also recently salvaged a circa 1937 blue school bus in Tok, Alaska. The bus will be transformed into a New York Fries food truck for Toronto streets.

Closer to home, Moynes and his family recently finished Habanero Sombrero and Vilai’s Spice Box, which both hit Winnipeg streets this spring.

Moynes–along with his sons–builds every interior inch of the trucks including electrical, plumbing and insulating. And the team works on two or three trucks or trailers at a time in their Dugald shop.

The key to making a great food truck is a great floor plan that uses every inch, gives workers their own space and creates ideal work flow, Moynes says.

“You have to lay out the floor properly or it just won’t work.”

That can be tricky when you’re limited to 130-square-feet, the foot print of the average 18-by-7-foot food truck.

But every truck has its own charms and challenges, Moynes says. “I love designing these things. Every one is different.”

My story first appeared on cbc.ca/manitoba/scene. Here’s the link.

For a guide to Winnipeg’s food trucks click here.

For all the insider news on Winnipeg’s food, restaurant and chef scene follow me on Twitter @RSummerfield and @PegCityGrub.

Steve Moynes, owner Pizza Trucks of Canada
Steve Moynes, owner Pizza Trucks of Canada (photo by robin summerfield

Winnipeg’s ‘third wave’ coffee clatch sparks java resurgence

Thom Bargen
Thom Bargen (photo robin summerfield)

Little Sister Coffee opened for business in Winnipeg’s Osborne Village on September 11. The new coffee house is the second location for Nils Vik, owner of Main Street’s Parlour Coffee and marks the latest coffee/design house mash-up in the city.

With that in mind, here’s a story I wrote for CBC’s Scene about Winnipeg’s new wave of coffee. Here’s the link to the original story.

—————————————

Thom Jon Hiebert pours scorching water from a stainless steel kettle into a sort of glass science beaker. Inside, sits a coffee filter, but no coffee.This is not the brewing process. This is prep.

Hiebert uses the hot water to wash away any paper fibers that might otherwise land in the cup he is about to make. Only then does he add the freshly ground beans.

“These beans were roasted just 20 days ago,” he tells his customer. “You might taste a bit of berry in here and it’s also very buttery.”

Forget double-doubles or even Starbucks lattes. There’s a new breed of coffee house that does for the bean what wine bars do for the grape. Each drink has its own  pedigree, carefully concocted and expertly explained.

This ‘Third Wave’ of coffee culture has hit Winnipeg in the form of several new, locally-owned grindhouses staffed by a skilled collection of “baristacrats.” Hiebert and Graham Bargen, opened Thom Bargen late last month. The Sherbrook Street boutique joins Corydon Avenue’s MAKE/ Coffee + Stuff, Café Postal in St. Boniface and Main Street’s Parlour Coffee. Finer grinds, higher water pressure, precise temperatures and a fresher bean all add up to a better brew.

“Fresh coffee just tastes different,” says Hiebert. “There’s none of that bitterness or burnt flavour of overly roasted beans.”

“It’s not just your dad’s coffee anymore,” says Adrienne Huard, co-owner of Café Postal. “It’s about rediscovering all the aspects of espresso.”These new merchants even know the varying harvest times in order to serve in-season beans. “It’s like wine,” explains MAKE/ Coffee + Stuff barista Hailey Darling.

These coffeehouses buy fair-trade beans from roasters like Pilot and Phil & Sebastian, Canadian roasters who actually visit the farms and meet the growers.

“Once you’ve tasted actual fresh coffee you’ll never go back,” promises Bargen.

MAKE Coffee & Stuff
MAKE Coffee & Stuff (photo robin summerfield)

Bistro 71/4 host Fall cooking classes

Alex Svenne Bistro 7 1/4
Alex Svenne Bistro 7 1/4

Bistro 7 1/4 chef/owner Alex Svenne has added a new job to his resume: cooking teacher.

The 42-year-old restaurateur and his wife Danielle, also 42, are set to launch in-house cooking classes at their South Osborne eatery.

The classes have been in the works for months but the idea came together in mid-August, after the always busy couple got through July and their annual commitment to feed the performers at the Winnipeg Folk Festival.

As a side note: Alex and I go way back. I first met him when we both worked at Chi Chi’s near the now-demolished Winnipeg Arena and Stadium. I was a server (a very bad one with zero short-term memory skills) and he was a pony-tailed dishwasher. He worked his way up in the restaurant business, started a catering business with his then, long-term girlfriend Danielle, and then opened Bistro 7 1/4 a few years ago. The restaurant has been a favourite among critics and diners.

And now we can all learn how to cook like Alex.

Here are all the cooking class details, pinched from Bistro’s Facebook page:

Get into Chef Alex’s kitchen! Come learn to cook some fun dishes, hands on in the Bistro 7 1/4 prep kitchen. Choose one or all 6 classes. Chef Alex will work with you to make great food that you will all enjoy eating as you go. Learn how to make chicken galantine, sear a perfect duck breast, and whip up a souffle! Cook kale 4 different ways! Learn cooking tips and Chef’s secrets.

Classes are approximately 2-3 hours long and will start at 7pm

Duck: Tuesday Sept 10
Fish: Tuesday Sept 17
Chicken: Tuesday Sept 24
Eggs: Tuesday Oct 1
Vegetables: Tuesday Oct 8
Pig: Tuesday Oct 15
12 – 16 students per class

Call 204-777-2525 to sign up for any or all cooking classes.
$60.00 per class or $300.00 for all 6
For more information visit Bistro’s website here.

For all the ins and outs of Winnipeg’s food scene follow me on Twitter @RSummerfield.